Baked Chicken Fricassee

• 3 lbs chicken pieces
• 3/4 cup all-purpose flour
• 2 tablespoons cornstarch
• 2 tablespoons paprika
• 1/4 teaspoon dried marjoram
• onion salt (to taste)
• 6 scallions, minced
• 3 teaspoons minced fresh parsley
• 1 medium garlic clove, peeled and pressed
• 1 (10 1/2 ounce) can condensed cream of mushroom soup
• 1 soup can milk

1. Position a rack at the center of the oven and preheat to 375u0b0.
2. Pat the chicken dry using paper towels.
3. In a plastic food storage bag, combine the flour, cornstarch, paprika, marjoram, onion salt, and pepper.
4. One by one, place the chicken pieces into the bag; seal and shake to coat.
5. Place the chicken into a shallow baking pan in a single layer and scatter the scallions, parsley, and garlic on top.
6. In a large bowl, blend the soup and milk and pour over the chicken. Bake until browned, about 40 minutes.
7. Cover and reduce the oven temperature to 350u0b0. Bake until the chicken is fork tender and cooked through, about 20 minutes.

chicken, allpurpose flour, cornstarch, paprika, marjoram, onion salt, scallions, fresh parsley, garlic, condensed cream, milk

Taken from www.food.com/recipe/baked-chicken-fricassee-407253 (may not work)